| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Beef Retail Cut Composition: 2. Proximate Analysis
|
Wahrmund-Wyle, Jennifer L.
|
|
2000
|
13 |
3 |
p. 243-251
9 p.
|
artikel
|
| 2 |
Beef Retail Cut Composition: 1. Separable Tissue Components
|
Wahrmund-Wyle, Jennifer L.
|
|
2000
|
13 |
3 |
p. 233-242
10 p.
|
artikel
|
| 3 |
Bio-relevance of Food Composition
|
Burlingame, Barbara
|
|
2000
|
13 |
3 |
p. 191-
1 p.
|
artikel
|
| 4 |
Chemical Composition and Antinutrient Content of three Lupinus Species from Jalisco, Mexico
|
Ruiz-López, M.A.
|
|
2000
|
13 |
3 |
p. 193-199
7 p.
|
artikel
|
| 5 |
Determination of Existing and Potential Dimethyl Sulphide in Red Wines by Gas Chromatography Atomic Emission Spectroscopy
|
Swan, H.B.
|
|
2000
|
13 |
3 |
p. 207-217
11 p.
|
artikel
|
| 6 |
Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods
|
Savage, G.P.
|
|
2000
|
13 |
3 |
p. 201-206
6 p.
|
artikel
|
| 7 |
Estimation of Pungency in Fresh Gingers: A New Fluorimetric Assay
|
Variyar, Prasad S.
|
|
2000
|
13 |
3 |
p. 219-225
7 p.
|
artikel
|
| 8 |
Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties
|
Kirchner, Jeanette M.
|
|
2000
|
13 |
3 |
p. 253-264
12 p.
|
artikel
|
| 9 |
Fatty Acid Composition of Commercial Spanish Fast Food and Snack Food
|
Mario Fernández, P.
|
|
2000
|
13 |
3 |
p. 275-281
7 p.
|
artikel
|
| 10 |
Macroelements Content in Nougat, A Traditional Spanish Sweet
|
Blázquez Abellán, G.
|
|
2000
|
13 |
3 |
p. 265-273
9 p.
|
artikel
|
| 11 |
Volatile Constituents of the Leaves, Fruits and Flowers of Cashew (Anacardium occidentale L.)
|
Maia, José Guilherme S.
|
|
2000
|
13 |
3 |
p. 227-232
6 p.
|
artikel
|
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